Four Seasons Resort Punta Mita, a five-star luxury resort tucked into the lush landscape of the Riviera Nayarit, announces the start of construction on a new dining destination set to debut in December 2018. Replacing the Resort’s signature restaurant Ketsi, the new Dos Catrinas concept will marry Mexico’s past and future with a new culturally-rich dining experience set in a modern, reimagined space.
“Riviera Nayarit has long been an oasis for travellers in search of a luxury seaside escape seasoned with authentic cultural experiences,” says John O’Sullivan, General Manager, Four Seasons Resort Punta Mita. “Dos Catrinas is the perfect marriage of Mexico’s rich history and modern regional cuisine served in Punta Mita today, and we look forward to offering a magical new culinary experience for our guests.”
Designed by Colombian architect Saul Sasson, Dos Catrinas will bring together Mexico’s traditional culture, sophisticated urban lifestyle and powerful history in a two-storey space boasting spectacular ocean views. The ground level will feature the main restaurant and bar while the second level upstairs will offer guests a vibrant and lively atmosphere with a second bar and lounge area perfect for socialising before or after a meal. The 5,383 square-foot venue will feature locally-inspired design elements, including copper lamps, black clay, huanacaxtle wood and locally woven textiles, and will accommodate up to 278 guests.
The name Dos Catrinas is derived from one of the most powerful references in Mexican iconography: La Catrina. The new restaurant’s dual offering of both dining and socialising spaces will mirror Mexico’s ambivalent approach to life and death and the joyful celebration of new beginnings. To further honour the region, all construction materials, furniture and accessories will be sourced locally.
Four Seasons Resort Punta Mita offers a variety of culinary options for guests to experience including casual seafood-centric fare at Bahía by Richard Sandoval, contemporary Asian-inspired cuisine at Aramara, poolside dining at the adults-only Tamai Pool Bar, and toes-in-the-sand light bites and drinks at The Shack Bar. Inspired by a commitment to fresh, local ingredients and a desire to cater to an array of healthy lifestyles, the Resort recently partnered with celebrated vegan chef Leslie Durso to create new plant-based offerings at Aramara and Bahía by Richard Sandoval.